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Post by danikiser on Sept 16, 2018 18:05:49 GMT -5
Hello. Does anyone have a recipe for a caramel or dulce de leche filing that will last inside the chocolate. My current only goes about 2 weeks before growing mold. Thank you!
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Post by Chip on Sept 23, 2018 16:14:29 GMT -5
1.5 cups heavy cream (350ml) 1 cup granulated sugar (200g) 2/3 cup soft brown sugar, firmly packed (120g) 1/3 cup glucose or heavy corn syrup (80ml) 1 tablespoon butter (15g)
Combine cream, sugar, brown sugar and glucose in pan. Mix together. Put on heat and don't mix anymore
While boiling use a wet pastry brush to wipe down sides of pan to wash down into the pan any sugar that might get on the sides and burn
The mixture should be taken up to simmering boil
Use a candy thermometer and take the mixture up to a "firm ball" stage of 250F/120C Remove from heat and mix in butter
Pour into 9"x9" (23cm x 23cm) pan coated with butter. Let sit overnight. Lasts a long time.
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